1 1/2 lbs. veal cutlet
2 tbsp. flour
3/4 tsp. garlic salt
1 tbsp. olive oil
1 tbsp. butter
1 (14 1/2 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. oregano
1 tsp. sweet basil
1 tbsp. fresh chopped parsley
1 clove garlic, finely chopped
1/2 tsp. pepper
1/3 c. grated Parmesan cheese
6 oz. sliced Mozzarella cheese

Cut veal into scallops. Sprinkle with garlic salt and flour. Pound thin, between pieces of waxed paper. Saute quickly in olive oil and butter. Place in baking dish. Sprinkle with Parmesan.

Mix tomatoes, breaking them up a bit, with tomato sauce, oregano, basil, parsley, garlic and pepper. Simmer in saucepan 25 minutes. Pour over veal and top with slices of Mozzarella. Bake at 300 degrees for 20 to 25 minutes. Serves 4.